Tiramisu Crepes Souffle
- Ready In:
- 50mins
- Ingredients:
- 27
- Serves:
-
8
ingredients
-
For Crepes
- 2 egg whites
- 1⁄8 cup sugar
- 1⁄2 cup skim milk
- 1⁄4 cup flour, plus
- 1 tablespoon flour
- 2 teaspoons cocoa powder
- 1 pinch salt
- 1 teaspoon melted butter
- 1 teaspoon vanilla extract
-
For Coffee Creme Anglaise
- 5 large egg yolks
- 1 1⁄2 tablespoons sugar
- 1 pinch salt
- 1 3⁄4 cups skim milk
- 2 teaspoons coffee extract
- 1 teaspoon vanilla extract
-
For Souffle Base
- 3⁄4 cup skim milk
- 2 teaspoons coffee extract
- 2 large egg yolks
- 2 tablespoons sugar
- 1⁄4 cup flour, plus
- 1 tablespoon flour
- 1 pinch salt
- 1⁄4 cup low-fat mascarpone cheese
- 1 teaspoon dark rum
- 1 teaspoon Kahlua
- 3 large egg whites
- 1 pinch cream of tartar
directions
-
Procedure for Chocolate Crepes:
- Whisk together egg, sugar and milk until well combined.
- Add flour, cocoa powder and salt to egg mixture and whisk until smooth.
- Whisk in melted butter and vanilla.
- Refrigerate batter for a minimum of one hour.
- Warm a six inch non-stick sauté pan over medium heat.
- Add two tablespoons crêpe batter to pan and rotate to cover the bottom and sides evenly.
- Cook for approximately one minute on the first side.
- Turn crêpe and cook for 30 seconds more.
- Make eight crêpes.
- Reserve.
-
For Coffee Creme Anglaise:
- In a stainless steel bowl combine egg yolks, sugar and salt and whisk until smooth.
- Set aside.
- In a sauce pan heat milk, vanilla and coffee extracts to a scald.
- Slowly whisk hot milk into yolk mixture.
- Put all contents back into sauce pan and cook over medium heat, stirring constantly until the thickened mixture coats the back of a spoon.
- Strain and chill.
-
For Souffle Base:
- Bring a pot of water to a simmer.
- In a sauce pan bring milk and coffee extract to a scald.
- In a large stainless steel bowl whisk together egg yolks and sugar until well combined.
- Add flour and salt and whisk until smooth.
- Slowly whisk in the hot milk until well combined.
- Place bowl over the simmering water and whisk until thickened.
- Remove from heat.
- Place plastic wrap directly on the soufflé base and let cool for 30 minutes.
- Whisk in mascarpone cheese, rum and Kahlua.
- Place egg whites and cream of tartar in a mixer.
- Beat whites to stiff peaks.
- Carefully fold egg whites into the soufflé base.
-
For Crêpe Souffle:
- Preheat oven to 350º.
- Lightly grease a glass baking dish.
- Place one half cup soufflé mixture into the center of each crêpe.
- Lightly fold the crêpe in half, being careful not to deflate the egg whites.
- Place the crêpes into the baking dish.
- Bake for 15 minutes.
-
To Assemble:
- Drizzle plate with the coffee Crème anglaise.
- Carefully place two crêpes onto center of the plate.
- Arrange diced fruit around the crêpes.
- Dust the top of the souffle with powdered sugar.
- Garnish with a sprig of mint.
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RECIPE SUBMITTED BY
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